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Loading...A beloved Nigerian street snack, these pillowy fried dough balls are made from a simple yeasted batter and fried until deep golden. Crisp on the outside, soft and airy on the inside, they are typically enjoyed warm as a sweet treat with tea or chilled drinks. The batter comes together in minutes and only needs an hour to rise before frying.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Yield4 servings (about 20-24 balls)
Nutrition Facts
Per serving (estimated)
- 395 kcalCalories
- 18 gFat
- 3 gSaturated Fat
- 52 gCarbs
- 1.5 gFiber
- 14 gSugar
- 6 gProtein
- 310 mgSodium
- 95 mgPotassium
- 45 mgCalcium
- 2.5 mgIron
- 0 mgVitamin C
- 5 mcgVitamin A
Ingredients
For the batter
- 2 cups (260 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup (240 ml) warm water, around 110°F (43°C)
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
For frying and finishing
- 2-3 cups (480-720 ml) vegetable or canola oil for deep-frying
- Powdered sugar or cinnamon sugar, for dusting (optional)
Directions
- In a small bowl, stir the yeast and 1 teaspoon of the sugar into the warm water; let stand 5-10 minutes until foamy and active.
- In a large bowl, whisk together the flour, remaining sugar, salt, and nutmeg. Pour in the bloomed yeast and vanilla, then stir with a wooden spoon until completely smooth and free of lumps.
- Cover the bowl with a clean kitchen towel and set in a warm spot for about 1 hour, or until the batter is bubbly, light, and nearly doubled in volume.
- Pour 2 to 3 inches of oil into a deep heavy pot and heat to 350°F (175°C); test with a small drop of batter which should sizzle and rise slowly to the surface.
- Using wet hands or two spoons, scoop up tablespoon-sized portions of batter and carefully drop them into the hot oil, frying 6-8 balls at a time without crowding.
- Fry for 3-4 minutes total, turning the balls with a slotted spoon so they brown evenly on all sides and puff up into rounds.
- Lift the golden-brown balls out with a slotted spoon and drain on a plate lined with paper towels.
- Repeat with the remaining batter, letting the oil return to 350°F (175°C) between batches and adjusting the heat as needed.
- Serve warm, dusted with powdered sugar or cinnamon sugar if you like, and enjoy the same day for the best texture.
Cook’s Notes
- The water must be warm (around 110°F / 43°C), not hot, or it will kill the yeast and the batter will not rise.
- If the dough balls sink to the bottom and stay there, the oil is too cold; if they brown too quickly on the outside and remain raw inside, the oil is too hot.
- Wet your hands or spoons lightly before scooping each portion to keep the sticky batter from clinging.
- Drain well on paper towels to remove excess oil so the doughnuts stay light rather than greasy.
- Puff puff is best eaten the day it is made, but leftovers can be reheated briefly in an air fryer or oven at 300°F for 4-5 minutes to refresh the crust.
